Process for obtaining a concentrated flavour mixture and use thereof

Abstract

A process for obtaining a concentrated flavour mixture from a malt-based beverage, the process comprising: —providing a malt-based fermented liquid; —subjecting the malt-based fermented liquid to a CO 2 or N 2 -stripping step or, at least partially, degassing the malt-based liquid, thereby creating a gas stream comprising volatile flavour components; —collecting the gas stream comprising volatile flavour components; and —separating, by a carbon dioxide or N 2 scrubber, at least partially, the CO 2 or N 2 in the gas stream from the volatile flavour components, obtaining a concentrated volatile flavour fraction; —collecting said volatile flavour fraction and packaging the volatile flavour fraction.

1 . A process for obtaining a concentrated flavour mixture from a malt-based beverage, the process comprising:
 providing a malt-based fermented liquid;   subjecting the malt-based fermented liquid to a CO2 or N2-stripping step or, at least partially, degassing the malt-based liquid, thereby creating a gas stream comprising volatile flavour components;   collecting the gas stream comprising volatile flavour components; and   separating, by a carbon dioxide or N2 scrubber, at least partially, the CO2 or N2 in the gas stream from the volatile flavour components, obtaining a concentrated volatile flavour fraction;   collecting said volatile flavour fraction and packaging the volatile flavour fraction.   
     
     
         2 . The process according to  claim 1 , the malt-based fermented liquid comprising one of: a malt-based fermented beverage or a malt-based fermented beverage concentrate or a fraction of a malt-based fermented beverage obtained during concentration thereof. 
     
     
         3 . The process according to  claim 2 , wherein the fraction of the malt-based beverage obtained during concentration is a permeate of a selective adsorption step with a malt-based beverage as input. 
     
     
         4 . The process according to  claim 2 , wherein the fraction of the malt-based beverage obtained during concentration is a permeate of a membrane concentration step carried out on a malt-based beverage or malt-based beverage derivate. 
     
     
         5 . The process according to  claim 2 , wherein the fraction of the malt-based beverage obtained during concentration is a distillate collected at a top of a distillation column from a distillation step carried out on a malt-based beverage or malt-based beverage derivate. 
     
     
         6 . The process according to  claim 1 , comprising subjecting the stripped or degassed malt-based fermented liquid to a concentration process by selectively removing water from the liquid. 
     
     
         7 . Use of a volatile flavour fraction as collected in accordance with the process identified in  claim 1  as a food ingredient, preferably a beverage ingredient. 
     
     
         8 . The use according to  claim 7 , comprising adding the volatile flavour fraction to a beverage concentrate intended for subsequent dilution to a consumable beverage.